A One-Man Recipe Showdown

I just finished reading New American Classics by David Burke. From the man responsible for meatloaf pancakes and pastrami salmon comes this inventive cookbook that gives home chefs classic and contemporary versions of traditional and popular dishes. Each recipe set is followed by a "Second-Day Dish," which gives leftovers an entirely new way to shine. I have to commend a man who can turn leftover lamb stew into a tempura with peanut sauce. The Second-Day Dishes use leftovers from the classic recipes, which generally have less aggressive seasoning, making them a suitable base for adding alternative flavors.

I am a big fan of this book. An award-winning and celebrated chef, Burke has created classic recipes that anyone would be proud to serve at home. They're perfect for dinner parties and more formal, definitely-want-to-wow-them occasions. Imagine the hush that would ensue as you set down a regal platter of perfectly roasted prime rib and gratin potatoes. Amazing!

The contemporary recipes combine ingredients and flavors that produce a sophisticated dish without leaning too heavily on difficult techniques. They would also work well for serving to guests, though you may want to invite more adventurous eaters when serving dishes like Asparagus-Stuffed Spareribs with Corn Crepes.

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